Le Relais De Pirot 04Desserts are the speciality of Pauline, who trained as a pastry chef!
Most of the produce is local.
The fish is delivered daily and the meat is produced in Bourbon l’Archambault.
As for the wine list, a selection has been made to highlight local and regional wines in addition to the traditional vintages”.
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Le Relais De Pirot 03Originally from Cérilly, Pauline Alet and her husband Johan met at Le Relais de Farrou in Villefranche-de-Rouergue in Aveyron.
They moved to Isle-et-Bardais in 2015, when they took over the management of Le Relais de Pirot.
What is the dish that gives you the most pleasure to cook?
I always enjoy baking, especially macaroons.
What dish would you absolutely never eat?
Without hesitation: calf’s head!
Do you have any special memories or anecdotes from your cooking?
Once, a customer didn’t want to believe it and thought the chocolates had been bought. We had to prove it to him by showing him the crockery used and the equipment full of chocolate. He wasn’t convinced.
If you were a sweet dish, what would you be?
Classic: crêpes
If you were a savoury dish, what would you be?
A duck breast in a hazelnut crust
If you were a hashtag, you’d be :
# chefgourmand
#lechocolatcestlavie
Le Relais De Pirot 011 restaurant where you enjoy eating or would enjoy eating in this area:
We eat at La Table de Reugny because they use fresh, local produce.
alimentation-et-boissons-101 natural site that you particularly like in this area :
In the Forêt de Tronçais, we recommend the Etang de Pirot and its hiking trails.
etang-troncais-pirot-031 cultural site that you particularly like in this area :
We recommend Street Art City in Lurcy-Lévis.
